Simple Pencil Cob Breakfast Grits

• 1 cup Anson Mills Colonial Coarse Pencil Cob Grits
• About 4 cups spring or filtered water
• Fine sea salt, to taste (1/2 to 1 teaspoon)
• 2 tablespoons unsalted butter
• 1/2 teaspoon freshly ground black pepper (or to taste)

1. The night before you wish to serve, place grits in a heavy, medium saucepan (Ms. Rentschler recommends a type called a Windsor saucepan; I used a Le Creuset).
2. Add 2 cups spring or filtered water and stir once.
3. Allow grits to settle a full minute, then tilt the pan and, using a fine tea strainer or fine skimmer, skim off and discard chaff and hulls.
4. Cover and allow the grits to soak overnight at room temperature.
5. Heat 2 cups water in a small saucepan to a bare simmer and keep hot.
6. Set saucepan with grits over medium heat.
7. Bring mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold (see above it means that the mixture will begin to thicken and you will no longer have to stir constantly).
8. Reduce heat to lowest possible setting.
9. The grits should not be bubbling, they should be sighing, or breathing like somebody in a deep, comfortable sleep, rising up lazily in one big bubble, then falling as the bubble bursts.
10. Watch carefully and each time they are thick enough to hold a spoon upright, stir in about 1/4 cup of the hot water.
11. Stir in the salt after the first 10 minutes of gentle cooking.
12. It should take about 25 minutes for the grits to be tender and creamy and by this time you should have added 3/4 to 1 cup water (perhaps a little more) in 3 or 4 additions.
13. When the grits are done tender, creamy but not mushy, and able to hold their shape on a spoon stir in the butter vigorously, add pepper, taste (carefully dont burn your tongue after all that care) and adjust salt.
14. Serve immediately.

anson mills colonial coarse pencil cob grits, spring, salt, unsalted butter, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1017155 (may not work)